Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes.,Add the tomato pieces, and continue cooking for 10-15 minutes.,Salt lightly.,Add the juice from the tomatoes, 7 cups of water, and the lentils.,Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.,When ready to serve, add the chickpeas and noodles and cook for 5 minutes.,Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon.,Continue stirring slowly, to create long egg strands and to thicken the soup.,______,ladle into bowls and dust with cinnamon.,Then there's always those little bowls of extra lemon juice for you inveterate sour pusses.